Sam Choy's Kitchen recipe: Japchae - Hawaii News Now - KGMB and KHNL

Sam Choy's Kitchen recipe: Japchae

Sam Choy's Kitchen recipe: Japchae

1 large egg lightly beaten
1 Tbsp. roasted sesame seeds

Ingredients for marinade (noodles and vegetables):
4 Tbsp. soy sauce
2-4 Tbsp. sugar
2 Tbsp sesame seed oil
¼ tsp. salt
¼ tsp. black or white pepper
1 Tbsp. toasted sesame seeds
2 cloves of garlic peeled and crush

1 packet long rice noodles 8 oz. (dried sweet potato starch noodles)
1 onion, thinly sliced
4 dried black shitake mushroom soaked in hot water for 30 mins. & thinly sliced
1 packet enoki mushroom
½ cup dried black mushrooms soaked in hot water for 10 minutes and thinly sliced
1 carrot, thinly sliced
1 yellow bell pepper
1 bag of fresh spinach 10 oz.

Bring a pot of water to a boil and cook noodles for 5-8 minutes.  Drain well then season with 2-3 Tbsp. of pre-marinade sauce.
Heat ½ Tbsp. of oil in a pan and add the egg to make a very thin omelet.  Cut thin strips and set aside to garnish. 
Heat ½ Tbsp. of the oil in the same pan,  Add the shitake mushrooms, and 1 Tbsp. of the pre-marinated sauce, and add 2 Tbsp. of water to cook until tender. 
Heat the remaining oil in a wok over medium heat.  Add the onion and stir fry until transparent.  Add carrots, bell pepper, all mushrooms, and spinach.  Add 1 Tbsp. pre-marinated sauce and pinch of salt and pepper.  Stir fry the vegetables until they are tender and the liquid has evaporated.
Toss the noodles into the wok and stir-fry until noodles are transparent.  Add remaining sauce if needed.
Garnish with fried egg and sesame seeds.

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